About Brooklyn

Our BBQ chef tips to cook on a barbecue

Rare, medium, well done are all terms for how you can cook your meat but do you know what the difference actually is.

Don't rush

There’s plenty of time while the ash developes.

No flames!

Don’t start to cook until the flames have stopped!

Cook it fully

Don’t serve your food too soon…

Leave to stand

Let a steak to stand for 3-4 mins before eating.

Choose the method

Are you using “direct” or “indirect”?

Temperature control

A great extra is a food thermometer.

About Brooklyn
ONLY START TO COOK WHEN ALL THE FLAMES HAVE DIED DOWN AND GREY ASH IS SHOWING!
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Team

Know when you're done...

Doneness is a gauge of how thoroughly cooked a cut of meat is based on the color, juiciness and internal temperature when cooked. The gradations of cooking are most often used in reference to beef (especially steak and roasts) but are also applicable to lamb, pork, poultry, veal and seafood (especially fish)

rare

RARE...

52-55 degree Celcius

Its still bloody and red in the middle.

medium

MEDIUM...

60-65 degree Celcius

Just a touch of pink on the inside.

welldone

WELL DONE...

Above 71 degree Celcius

Fully brown throughout the inside.

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Our Service

The finger pinch test...

Simple touch a finger with your thumb, then just feel the base of your thumb’s for what your meat will be like when you press it.

Guideline temperatures

Follow these simple food cooking times.

Term Color Core Temp Cook time
Raw 100%(red) bloody red 45˚ 1 min per side
Rare 75% Bloody red in the middle 50˚ 1.5 – 2 minutes per side
Medium 25% Red-rose inside 55˚-60˚ 3-4 minutes per side
Medium well touch of pink Touch of pink on the inside 65˚ 5 minutes per side
Well done 100% (brown) Brown inside 70˚ 5-6 minutes per side

Cooking times are estimates, based on a steak of 2 – 2.5 cm thick.

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Get Bar-Be-Quick-ing this summer!

We have been barbecuer’s for over 30 years , do not hesitate, we are waiting for you!